Raspberry Custard Buns

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Introduction

Raspberry Custard Buns are the perfect blend of fruity sweetness and creamy richness, nestled inside soft, pillowy dough. These little buns are filled with a luscious custard and fresh raspberries, creating a decadent treat that’s perfect for breakfast, an afternoon snack, or even dessert. The tanginess of the raspberries is wonderfully balanced by the smooth custard, and the dough provides just the right amount of fluff and softness, making each bite a delight.

What I love most about these Raspberry Custard Buns is how comforting they feel. There’s something about the combination of custard and fresh fruit that just makes it feel special, yet simple enough for any day. I remember baking these on a sunny afternoon, and as they came out of the oven, the scent of freshly baked dough and sweet raspberry filling immediately made the whole house smell heavenly. It’s one of those recipes that feels like a treat, yet is surprisingly easy to put together.

This recipe is versatile too—while raspberries are the star, you can switch them out for other fruits like blueberries, strawberries, or even mixed berries. You can also experiment with adding a dash of vanilla or cinnamon to the custard for a flavor twist. No matter how you make them, these Raspberry Custard Buns will quickly become a go-to for whenever you want a sweet, comforting indulgence.

Perfect for:

  • A delicious breakfast or brunch
  • A special dessert for family gatherings
  • Afternoon tea or snack
  • Making ahead for easy enjoyment
  • Any occasion that calls for a treat with a touch of elegance

Why You’ll Love This Recipe

  • Fluffy and Soft Dough: The dough is soft and pillowy, perfectly complementing the custard filling.
  • Creamy Custard Filling: The rich and silky custard inside the buns provides a delightful contrast to the light dough.
  • Tart Raspberries: Fresh raspberries add a burst of tartness, balancing the sweetness of the custard and the dough.
  • Make Ahead: You can prepare these buns in advance and bake them fresh for a hassle-free treat.
  • No Alcohol or Pork: Suitable for a variety of dietary preferences and restrictions.

Preparation and Cooking Time

  • Total Time: 2 hours
  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Servings: 12 buns
  • Calories per serving: Approximately 250–300 calories
  • Key Nutrients: Protein: 4g, Vitamin C (from raspberries): 10% DV, Calcium: 6% DV

Ingredients

For the Dough:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup whole milk (dairy or non-dairy alternative like almond milk)
  • 1/4 cup water
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Custard Filling:

  • 1 cup whole milk (or non-dairy alternative)
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

For the Raspberry Topping:

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 tablespoon sugar (optional, to sweeten)

For the Egg Wash:

  • 1 egg (beaten with 1 tablespoon water)

Ingredient Highlights

  • Yeast Dough: The dough becomes soft and fluffy thanks to the active dry yeast, which helps the buns rise beautifully.
  • Custard Filling: The creamy custard filling made from egg yolks, sugar, and milk adds a rich and sweet flavor to the buns.
  • Fresh Raspberries: These provide a burst of natural tartness to balance out the sweetness of the filling.
  • Egg Wash: Helps create a golden, shiny exterior after baking.

Step-by-Step Instructions

Make the Dough:

  1. Activate the Yeast: In a small bowl, combine the water and milk. Heat the mixture until it’s warm (about 110°F/45°C). Add the sugar and sprinkle the yeast over the liquid. Stir until dissolved and let it sit for about 5 minutes until foamy.
  2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
  4. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.

Prepare the Custard Filling:

  1. Cook the Custard: In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  2. Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens, about 3–5 minutes. Remove from heat and stir in the vanilla extract. Set aside to cool.

Assemble the Buns:

  1. Shape the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and roll each into a ball.
  2. Flatten and Fill: Take each dough ball and flatten it into a small disc. Spoon a tablespoon of custard into the center of each dough disc, then pinch the edges together to seal the filling inside.
  3. Place on a Baking Sheet: Arrange the filled buns on a lined or greased baking sheet, leaving enough space between each bun for them to rise further.

Add the Raspberries:

  1. Top with Raspberries: Place a few fresh raspberries on top of each bun. If you prefer a sweeter flavor, sprinkle a little sugar over the berries.

Bake the Buns:

  1. Let the Buns Rise: Cover the buns loosely with a towel and let them rise for about 30 minutes while preheating the oven to 375°F (190°C).
  2. Brush with Egg Wash: Just before baking, brush the tops of the buns with the beaten egg wash for a shiny, golden finish.
  3. Bake: Bake in the preheated oven for 12–15 minutes, or until the buns are golden brown.

Serve:

  1. Cool and Serve: Allow the buns to cool for a few minutes before serving. They are best enjoyed warm, but can be eaten at room temperature as well.

How to Serve

  • Warm with Powdered Sugar: Dust with powdered sugar before serving for a light and elegant finish.
  • With Whipped Cream: For an indulgent treat, top the buns with freshly whipped cream.
  • Add More Fresh Fruit: Serve with extra fresh raspberries or berries of your choice on the side for added freshness and flavor.
  • With Tea or Coffee: Pair these buns with a cup of your favorite tea or coffee for a cozy afternoon treat.

Additional Tips

  • Let the Buns Cool Before Eating: If you’re storing any leftovers, let them cool before refrigerating. Warm buns may get soggy if stored right away.
  • Make Ahead: The dough can be made the night before and stored in the refrigerator for a slower rise. In the morning, assemble and bake the buns.
  • Filling Variation: Swap out the custard filling for your favorite jam or fruit puree for a different twist.
  • Raspberry Alternatives: Feel free to use other berries, such as blueberries or blackberries, if raspberries aren’t in season.
  • Use a Flavored Custard: Experiment with flavored extracts such as almond or hazelnut in the custard filling for a unique flavor profile.

Recipe Variations

  1. Lemon Custard Filling: Substitute lemon juice and zest for a bright and citrusy custard filling.
  2. Nut Filling: Add ground almonds or hazelnuts to the custard mixture for a nutty twist.
  3. Glazed Buns: After baking, drizzle a simple glaze made from powdered sugar and milk over the buns for a sweet finish.

Freezing and Storage

  • Storage: Store leftover buns in an airtight container at room temperature for 2–3 days. If you have a lot left, refrigerate them for up to a week.
  • Freezing: These buns can be frozen after baking. Allow them to cool completely, then wrap them in plastic wrap and place them in an airtight container or freezer bag. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

Special Equipment

  • Baking Sheet: Used for baking the buns, ensuring even heat distribution.
  • Mixing Bowls and Whisk: Essential for preparing both the dough and the custard filling.
  • Stand Mixer or Hand Mixer: Helpful for mixing and kneading the dough if you prefer a less hands-on approach.
  • Pastry Brush: For applying the egg wash to give the buns a golden, shiny finish.

FAQ Section

  1. Can I make the custard in advance?
    Yes, the custard can be made a day ahead and refrigerated. Just allow it to cool before filling the buns.
  2. Can I freeze the unbaked buns?
    Yes, you can freeze the unbaked buns after filling and assembling them. Let them thaw before baking.
  3. What can I use instead of raspberries?
    You can substitute fresh strawberries, blackberries, or blueberries, depending on your preference or what’s in season.
  4. Are these buns suitable for freezing after baking?
    Yes, you can freeze the baked buns and reheat them when needed. They will retain their soft texture when thawed and warmed up.

Conclusion

Raspberry Custard Buns are a delightful and irresistible pastry that combines a soft, fluffy dough with the sweetness of fresh raspberries and the rich creaminess of custard. These buns offer a perfect balance of tangy and sweet, with a hint of vanilla and buttery goodness that makes them ideal for breakfast, a snack, or dessert. Their light texture and delicious filling are sure to please any palate, making them a must-try for pastry enthusiasts.

Easy to make yet full of flavor, these buns are a wonderful addition to your baking repertoire. You can personalize them by adding other fruits, such as blueberries or blackberries, or perhaps a sprinkle of cinnamon for added warmth. Whether enjoyed fresh out of the oven or as an afternoon treat with a cup of tea, they are the perfect way to satisfy your cravings.

Bake a batch of Raspberry Custard Buns today and enjoy the tempting aroma filling your home! Don’t forget to take a photo of your masterpiece and share it on Instagram—tag me to showcase your delicious creation. Happy baking!

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